Filled with greens and veggies, this salad is perfect as a dinner and lunch main or side dish.
4 oz. bulgur wheat, cooked
4 oz. green lentils, cooked
½ lb. baby spinach or kale
1 small zucchini, sliced lengthwise
1 small yellow summer squash, sliced lengthwise
1 small carrot, sliced lengthwise
1 chopped tomato or 1 cup sliced cherry tomatoes
¼ cup sliced radishes
¼ cup green onions or red onions
Juice of 1 lemon
1 cup Italian dressing
Salt and pepper to taste if desired
- Place bulgur and lentils in large bowl. Add zucchini, yellow squash and carrots, and then squeeze lemon juice over salad.
- Gently fold everything together for 5 minutes, or until spinach is partially wilted.
- Combine tomatoes, green onions and radishes.
- Mix dressing in thoroughly and serve.
Recipe by El Camino Hospital, Mountain View, Calif.